Cheesecake Preparation

• Preheat your oven to 325°F (160°C) and prepare a springform pan.
• Mix graham cracker crumbs, granulated sugar, and melted unsalted butter until sandy. Press into the bottom of the pan.
• Bake the crust for 8-10 minutes until lightly golden. Cool while preparing filling.
• Blend cream cheese and sugar until smooth. Scrape sides and mix again.
• Add sour cream and vanilla to mixture, blending until fully combined.
• Incorporate eggs one at a time, mixing gently. Add cream soda and mix until just combined.
• Make butterscotch by heating heavy cream, brown sugar, and butter until boiling. Simmer for 2-3 minutes, then add vanilla.
• Color the butterscotch with gel food coloring in four bowls.
• Pour cheesecake batter into cooled crust, then drizzle with colored butterscotch and swirl gently with a toothpick.
• Bake for 50-60 minutes until edges are set but center jiggles slightly. Cool in oven with door cracked.
• Chill cheesecake in the refrigerator for at least 4 hours or overnight.
• Drizzle with additional colored butterscotch before serving, if desired.
• Slice with a warmed knife for clean edges and serve.